MATERIALS:
Bowl
Blender/Food processor
Cheesecloth
Ramekins (optional)
BASE OPTIONS:
Almonds (in skin, soaked for 2 hours in warm/hot water, peeled) First in food processor
Macadamia Nut
Cashews
Pine nuts
Coconut
Soy
Sunflower
Pumpkin
CULTURE OPTIONS:
Water kefir
Coconut kefir
Probiotic capsules
Plant-based yogurt: soy, coconut
Rejeuvelac: Quinoa, wheat berries, rye,
www.culturesforhealth.com
www.Cheesemaking.com
www.glengarrycheesemaking.ca
SEASONING OPTIONS:
Garlic
Onion
Roasted Red Pepper and Garlic spice
Salt
Nutritional yeast
Liquid hickory smoke
Lemongrass
Italian herbbs
Sundried tomato
AGEING:
Air Drying
-In fridge, or ideally wine fridge, on a bamboo mat, wrapped in cheesecloth
-If in a container, must be over double the size of the cheese, check frequently for over humid suface, and clean off
-Flip 1-2 times daily
Salting
-Gently wipe surface with salt to discourage bacterial growth
Brining
-Mix of water, vinegar and salt (optionally miso)
-Firm cheeses only
-Soak for 3 hours in a miso brine, then air dry on a wooden board
-Washing and brining hardens cheese, with salt drawing moisture to the surface
-Controls bacterial growth on surface
Washing
-Gently wipe down surfaces with brine using cheesecloth
-For next level flavours, add a bit of the following to your brine: beer, wine, kombucha, coffee, tea, vinegars
-Washing is better than brining for softer cheese that may break down in a soaking bath
BACTERIAL CULTURES:
Rejeuvelac (Quinoa)
1.Soak 1/2 cup of quina in a large mason jar of water for 6-8 hours with a cheesecloth covering the opening.
2. Rinse and soak twice, turn upside down to drain, Repeat twice daily for 2-3 days.
3. Rinse twice, then fill jar with water and replace new cheesecloth.
4. Ferment on counter for 2-3 days.
5. Taste! Should be musky, lemony, grassy.
6. Strain liquid into a clean jar and refrigerate or use. Use liquid in place of water in recipes.
7. Keeps for one week, refrigerated
Acidopholus Lactobacillis Probitic Capsules
The number of capsules you use will depend on the strength of the probiotic. I aim for 40-50 CFUs. 1-2 pills per 1 cup of base.
Penicillium candidum
For making aged vegan camembert
https://www.washingtonpost.com/recipes/vegan-aged-camembert-cheese/16075/?utm_term=.8e49188167ad
Kombucha, pickle and sauerkraut juices
Miso (1 tbsp to 1 cup)
PROCESS
1. Blend nuts with water.
2. Add bacterial culture.
The fermentation start after about 24h. Bubbles will have form and the mixture will be fluffy and airy. That’s when you can taste it to see if it’s sharp enough for you. In my opinion, one day of fermentation is enough at this stage since it will age for another 3 weeks later. Don’t worry if you don’t get the air bubbles, it’s not always visible. Taste it and if it’s slightly sour you are on the right track.
4. Add seasonings and wrap in cheesecloth.
5. Change cheese cloth daily, flipping each time.
6. Eat anytime after the 2-day fermentation, or use ageing technique to continue to develop the cheese.
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